Systems and methods for distributing and dispensing chocolate

ABSTRACT

Systems and methods for preparing and dispensing food contents, typically molten chocolate. In one aspect, a method for treating chocolate includes placing a quantity of chocolate in a pressure-controllable environment; heating the quantity of chocolate to a temperature of about 115 degrees Fahrenheit; decreasing the pressure of the pressure-controllable environment to about 5 Torr; and holding the pressure of the pressure-controllable environment at about 5 Torr for a predetermined period of time. Additional steps may include decreasing the pressure of the pressure-controllable environment to about 5 Torr at an average rate of about 8 Torr per minute; heating the quantity of chocolate to a temperature of about 115 degrees Fahrenheit may occur at a rate of about 2 degrees Fahrenheit per minute; and/or heating the quantity of chocolate to a temperature of about 115 degrees Fahrenheit may occur at a rate of no more than 1 degree Fahrenheit per minute.

CROSS-REFERENCE TO RELATED APPLICATIONS

This application is a continuation of co-pending U.S. patent applicationSer. No. 14/879,997, filed on Oct. 9, 2015, which claimed the benefitunder 35 U.S.C. § 119(e) of co-pending U.S. Provisional PatentApplication No. 62/061,856, entitled “Systems and Methods forDistributing and Dispensing Chocolate,” filed Oct. 9, 2014, and also ofco-pending U.S. Provisional Patent Application No. 62/115,339, entitled“Systems and Methods for Distributing and Dispensing Chocolate,” filedFeb. 12, 2015, which are incorporated herein by reference in itsentirety.

TECHNICAL FIELD

The invention disclosed herein relates generally to the field of foodstorage and dispensing, and more particularly, to a systems and methodsfor storing and dispensing molten food contents.

BACKGROUND

Chocolate, defined herein as a homogenous food substance that includes asuspension of cacao nibs, cacao powder, and/or cacao butter, and havinga relative moisture content of less than 3% by weight, has been ofeconomic and culinary interest for many years. Chocolate is typicallysolid at room temperature, and may form a liquid suspension or melt, atelevated temperatures above the melting point of the fat crystals,conventionally above 93° F. While chocolate may typically becharacterized by an average particle size of less than 25 μm and arelative moisture content of approximately 1%, some course groundunconched chocolates, such as Mexican drinking chocolate, may containparticle sizes ranging up to 1 mm and a relative moisture content ofover 2%.

In all cases, melted or molten chocolate is characterized by arelatively high viscosity compared to chocolate solutions, such aschocolate milk or other chocolate containing drinks, and unlike highwater content chocolate drinks, chocolate is solid at 70° F. and must bemelted in order to achieve a reasonable working viscosity. In thissense, chocolate may be considered a composite material characterized bya fatty, or hydrophobic matrix rather than an aqueous or hydrate matrix.

While ready-to-eat chocolate traditionally includes cacao nibs andsugar, other materials such as cacao butter, vegetable oil, milk powder,soy lecithin, ground vanilla bean, and/or nuts are often added toincrease the sweetness, decrease the viscosity, dampen the flavor, orstabilize the chocolate suspension.

Like many melted suspensions, a chocolate melt will separate over timeif left undisturbed resulting in a layer of high cacao butter contentnear the top of the melt, and a layer of high cacao and sugar particlecontent toward the bottom. Melt separation is one of the factors thatdrove the chocolate industry to store and distribute chocolate in solidtempered forms including beta-V crystals, which melt at approximately93° F. In order to produce tempered chocolate, molten chocolate isheated above 98° F. to melt all crystal morphologies, cooled toapproximately 82° F. to produce type IV and V crystals, and reheated toapproximately 90° F. to melt the type IV crystals resulting in purebeta-V seed crystals that may propagate to form a solid bar upon rapidcooling. Rapid cooling is traditionally achieved through the use oflarge and expensive forced air cooling tunnels.

Unlike chocolate melts, tempered chocolate may preserve a consistentparticle distribution for several months or years so long as it isstored in a cool and dry environment. If storage temperatures rise above80° F., the crystalline state of tempered chocolate will soften and mayresult in migration and precipitation of cacao butter on the surface ofthe chocolate, resulting in a characteristic white flakey appearance onthe surface known as fat bloom. Storing chocolate in humid environmentsmay cause a similar problem known as sugar bloom where the sugar in thechocolate becomes saturated with excess moisture from the atmosphere andprecipitate as tiny white spots on the surface of the chocolate with acharacteristic appearance similar to fat bloom. The beta V crystalstructure of cacao butter has a high density relative to amorphouschocolate or chocolate with other crystalline structures, resulting in amoisture resistant hard composite. Traditionally, the tempering processmay be used to help store chocolate over a longer period of time in arelatively moisture-stable form as compared to amorphous chocolate.

Sugar and fat bloom are undesirable characteristics in finishedchocolate goods, and often result in consumers either returning ordisposing of their purchased goods. Cold chain distribution systems withrefrigerated transports and storage facilities are traditionally used toavoid sugar and fat bloom. While this method is effective, it greatlyadds to the cost and complexity of delivering chocolate goods.

Chocolate prior to tempering is traditionally melted and stored in largeheated continuous mixing containers, such as tempering bowls or meltingkettles. While continuous mixing and heating may maintain an evendistribution of cacao butter in molten chocolate, it also exposeschocolate to a constant supply of open air, which promotes oxidation andoutgassing of precious volatile flavors. As a result, chocolatemanufacturers and chocolatiers typically limit the length of timechocolate is maintained in a molten state to only a few days in order topreserve the chocolate's flavor and freshness.

Molten untempered chocolate has many desirable culinary characteristics.Unlike tempered chocolate, melted chocolate may release its flavorwithout absorbing heat from a consumer's mouth, resulting in a moreimmediate and flavorful experience when compared to tempered chocolate.The flavor release from solid chocolate may be further delayed if apatron consumes a cold beverage or food prior to the consumption ofsolid chocolate. Cold food or drinks decrease the heat available in themouth necessary to melt the chocolate and release the flavor.

Additionally, one technique for decreasing the viscosity of chocolate orother substances is a process known as conching, where the substance isheated above its melting point and milled in a conche for up to severaldays in an open air or forced air environment, resulting in a refinedparticle size distribution and a more desirable flavor profile. Themilling process may be responsible for decreasing the average particlesize, while the aeration may be responsible for decreasing the relativewater content and other volatile acids contained within the chocolate.

Natural emulsifiers in chocolate have an affinity for water and organicacids, and may preferentially solubilize these compounds over less polarcompounds such as sugar, resulting in a relatively viscous suspension.In an extreme case, excess water may strip the emulsifiers from sugar inmelted chocolate causing the sugar to precipitate and result inchocolate seizing in a form resembling cement. Removing water and excessorganic acids from chocolate releases bound emulsifiers and therebydecreases the viscosity of the suspension. While industrial scalechocolate manufactures often utilize conching in their production, themajority of small scale bean-to-bar chocolate manufactures utilizetraditional milling systems, such as stone grinders, melangers, orroller mills, to achieve the desired particle size distribution in aconche-free process. While these methods are effective at producing thedesired particle size distribution, chocolate produced using aconch-free process may typically be characterized by a relatively highmoisture content and acidic flavor profile.

Traditional conching methods may remove water and organic acids bypassing air over the chocolate resulting in evaporation. Unfortunately,this method also results in additional oxidation of organic alcohols andketones resulting in additional dissolved acids. In order to appreciablydecrease the acid content of the chocolate, the oxidation process mustfirst be driven to completion, which may take up to several days. Onlythen may aeration result in a net decrease of the acid content throughevaporation.

Molten chocolate is a desirable food product that may deliver a superiorconsumer experience to solid chocolate due to the immediate availabilityof flavor and volatile compounds; however, it is increasingly difficultto maintain molten chocolate in a fresh homogenous state for periods oftime greater than a few days with increasing container volumes. As aresult, molten chocolate is often converted to tempered chocolate priorto distribution in order to preserve freshness. While tempered chocolatemay enable long term storage and distribution, it requires the use ofcold chain distribution systems in order to maintain quality of thefinished goods. Therefore there is a need for a system and method thatmay enable distribution of chocolate through relatively uncontrolledenvironments. There is also a need for a system and method that wouldenable retailers to dispense fresh molten chocolate over extendedperiods of time without subjecting it to constant oxidation. The presentnovel technology addresses these needs.

BRIEF DESCRIPTION OF THE DRAWINGS

FIG. 1 is an illustration of a chocolate dispensing system according toone embodiment of the present invention.

FIG. 2 is an exploded perspective illustration of a chocolate dispensingsystem of the present invention.

FIG. 3 is an exploded profile illustration of a chocolate dispensingsystem of the present invention.

FIG. 4 is a cross-sectional illustration of a chocolate dispensingsystem according to one embodiment of the present invention.

FIG. 5 is an expanded illustration of a semi-automatic plunger valve ofthe present invention.

FIG. 6 is an illustration of a barrel of one embodiment of the presentinvention.

FIG. 7 is an illustration of a volume makeup according to one embodimentof the present invention.

FIG. 8 is an illustration of a plunger according to one embodiment ofthe present invention.

FIG. 9A is a perspective illustration of one embodiment of a containerthat may be used with the chocolate dispensing system.

FIG. 9B is a perspective illustration of a second implementation of thecontainer embodiment of FIG. 9A including an anti-drain dispenser.

FIG. 10A is a perspective illustration of a second embodiment of acontainer that may be used with the chocolate dispensing system.

FIG. 10B is a sectional view of the second embodiment of a containerthat may be used with the chocolate dispensing system.

FIG. 11 is a perspective illustration of a third embodiment of acontainer that may be used with the chocolate dispensing system

FIG. 12A is a front-perspective illustration of a fourth embodiment ofthe chocolate dispensing system.

FIG. 12B is a second perspective implementation of the fourth embodimentof the chocolate dispensing system.

FIG. 12C is a third perspective implementation of the fourth embodimentof the chocolate dispensing system.

FIG. 12D is a fourth perspective implementation of the fourth embodimentof the chocolate dispensing system.

FIG. 13A is a front-perspective illustration of a fifth embodiment ofthe chocolate dispensing system.

FIG. 13B is a first top-down, cross-sectional illustration of the fifthembodiment of the chocolate dispensing system.

FIG. 13C is an exploded illustration of the fifth embodiment of thechocolate dispensing system having a unitary pressure member.

FIG. 14A is a front-perspective illustration of a sixth embodiment ofthe chocolate dispensing system.

FIG. 14B is a first top-down, cross-sectional illustration of the sixthembodiment of the chocolate dispensing system having a unitary pressuremember.

FIG. 14C is a second top-down, cross-sectional illustration of the sixthembodiment of the chocolate dispensing system having multiple pressuremembers.

FIG. 15A is a first schematic illustration of a seventh embodiment ofthe chocolate dispensing system including a remote delivery system.

FIG. 15B is a second schematic illustration of the seventh embodiment ofthe chocolate dispensing system including a remote delivery system andwall mount.

FIG. 15C is a third schematic illustration of the seventh embodiment ofthe chocolate dispensing system including a remote delivery systemhaving a single source and multiple outlets.

FIG. 15D is a fourth schematic illustration of the seventh embodiment ofthe chocolate dispensing system including a remote delivery system in adaisy chain configuration.

FIG. 15E is a fifth schematic illustration of the seventh embodiment ofthe chocolate dispensing system including remote heating and deliverysystems.

FIG. 15F is a cross-sectional illustration of the double-walled tubingused in the seventh embodiment of the chocolate dispensing system.

FIG. 15G is a sixth perspective illustration of the seventh embodimentof the chocolate dispensing system including a proofing enclosure.

FIG. 16 is method of storing chocolate according to one embodiment ofthe present invention.

FIG. 17 is a method of dispensing chocolate according to one embodimentof the present invention.

FIG. 18 is a method of conching chocolate according to one embodiment ofthe present invention.

FIG. 19A is an exploded perspective view of an eighth embodiment of thechocolate dispensing system.

FIG. 19B is an exploded perspective view of an eighth embodiment of thechocolate dispensing system from the front.

FIG. 19C is an exploded perspective view of an eighth embodiment of thechocolate dispensing system from the side.

FIG. 19D is a perspective view of an eighth embodiment of the chocolatedispensing system from the front.

FIG. 19E is a sectional view of an eighth embodiment of the chocolatedispensing system from the top.

FIG. 19F is a sectional view of an eighth embodiment of the chocolatedispensing system from the side.

FIG. 20A is a process flow associated with a method of processingchocolate according to one embodiment of the present invention.

FIG. 20B is a second process flow associated with a method of processingchocolate according to one embodiment of the present invention.

FIG. 20C is a third process flow associated with a method of processingchocolate according to one embodiment of the present invention.

DETAILED DESCRIPTION

For the purposes of promoting an understanding of the principles of theinvention, reference will now be made to the embodiment illustrated inthe drawings and specific language will be used to describe the same. Itwill nevertheless be understood that no limitation of the scope of theinvention is thereby intended, such alterations and furthermodifications in the illustrated device, and such further applicationsof the principles of the invention as illustrated therein beingcontemplated as would normally occur to one skilled in the art to whichthe invention relates.

As shown in FIGS. 1-8, the present novel technology relates to a meltdispensing system 5 having housing 10 that may be operationallyconnected to a base 15. Referring to FIGS. 1-4, housing 10 typicallyincludes housing shell 30, dispenser 35, volume makeup 40, contents 45,and agitator 50. Housing shell 30 structurally defines volume 20 ofhousing 10 and operationally isolates housing volume 20 and contents 45,such as solid or melted chocolate, from external environment 25.Contents 45 of the present technology may be a solid, semi-solid, and/orhighly viscous food or cosmetic substance at room temperature that maybe warmed above room temperature and agitated in order to achieve ahomogeneous lower viscosity melted state. Solid typically may beconsidered to mean when contents 45 retains shape in the absence ofoutside forces being applied to contents 45. Contents 45 typically mayhave a nonaqueous matrix and may include chocolate, nut butter, coconutbutter, and/or the like. Some implementations may also include lotionsand/or other mixtures containing such ingredients. Contents 45 inhousing 10 may be released into external environment 25 via dispenser35.

Dispenser 35 of the present technology is typically operationallyconnected to housing shell 30 at the boundary between housing volume 20and external environment 25, such that operation and/or activation ofdispenser 35 may enable fluid communication from housing volume 20 toexternal environment 25. During dispenser operation, melted contents 45are typically urged from housing shell 30 to external environment 25 viadispenser nozzle 75, which may result in a negative pressure formingwithin housing volume 20 as measured with respect to externalenvironment 25, which may be neutralized by a volume makeup 40. Volumemakeup 40 may be positioned in operational communication with housingvolume 20 and may introduce additional fluid, such as ambient air, inertatmosphere, and/or the like into housing volume 20 to at least partiallyoffset any negative pressure generated during dispenser operation.

In one embodiment, volume makeup 40 may be positioned entirely withinvolume 20 of housing 10 and may address and/or offset a portion of thenegative pressure by releasing a compressed fluid, such as nitrogen orcarbon dioxide, from a compressed gas cylinder 55 into housing volume20. In this case, volume makeup 40 is typically positioned toward thebottom of housing shell 30 and more typically includes a fluid filledcylinder 55 operationally connected to a pressure regulator 57 thatmaintains constant housing volume 20 pressure during operation.

As shown in FIGS. 1-4, another embodiment of volume makeup 40 may beoperationally connected to housing shell 30 and positioned at theboundary between housing volume 20 and external environment 25 such thatit enables air from external environment 25, or inert gas fromcompressed cylinder 55, to enter housing volume 20 and neutralizenegative pressure generated during dispenser 35 operation. In thisembodiment, volume makeup 40 is typically positioned above content filllevel 140 near the top of housing 10 to enable operational communicationbetween the air above fill level 140 and external environment 25 orinert gas source 55. Volume makeup 40 may also result in the deformationof the housing shell 30 itself, resulting in a decreased housing volume20.

Agitators 50 of the present technology may include conventional stirringblades, paddles, whisks, magnetic stir bars, subsonic, sonic, andultrasonic vibrators, rotators, and the like. Agitator 50 may be amechanical device positioned within housing shell 30 that may mix meltedcontents 45 when operationally connected and driven by an agitatordriver 105. In one embodiment, agitator 50 may be a magnetic stir barpositioned entirely within housing shell 30. Stir bar 50 may be drivenby a moving magnetic field projected from an agitator driver 105 in base15 resulting in stir bar 50 rotating or vibrating within housing shell30. In other embodiments, agitator 50 may include a stir blade or paddlepositioned mostly within housing volume 20 such that a portion of anagitator 50 crosses housing shell 30 to enable operational communicationwith agitator driver 105. In some implementations, where housing shell30 may be flexible, a movable plate and/or object external of containershell 30 may deform container shell 30 resulting in indirect agitationof the contents 45.

Magnetic stir bars 50 typically include a suitable permanent magneticmaterial, such as alnico, incased in an inert plastic material, such aspolytetrafluoroethylene or silicone. Stirring blades 50 typicallyinclude stainless steel or plastic blades that rotate about an axis atrelatively high velocities to induce a cyclonic movement in contents 45.Stirring paddles and whisks 50 may also rotate about an axis; however,paddles and whisks 50 typically provide agitation by introducingturbulent motion in contents 45 at a much slower speed compared to astirring blade 50. Respective agitation elements such as stirringblades, paddles, and whisks 50 may be connected to housing shell 30 viaan anchor and dynamic seal, and may have a drive mechanism, such as agear or driveshaft, protrude from housing shell 30 to enable operationalcommunication with a drive mechanism 105, as is known in the art.

Housing shells 30 serve as the boundary between housing interior volume20 and external environment 25, and may provide mechanical support tohousing contents 45, dispenser 35, and/or volume makeup 40. Housingshells 30 may be manufactured from conventional materials such asstamped and welded steel and stainless steel cans, aluminum cans, glassor plastic bottles, flexible plastic and aluminized plastic pouches, andthe like. Housing shell 30 may be rigid, as in the case of steel oraluminum, or deformable and flexible, as in the case of plastic pouches.Housing shells 30 may be disposable after a single use, as in the caseof a non-refillable keg or flexible plastic pouch, or may be repeatedlyrefillable for reuse and distribution, as in the case of kegs, barrels,glass bottles, and the like. In some implementations, additional housingshells 30 may be layered over other housing shells 30 aesthetic and/orfunctional purposes. For example, additional housing shells 30 may beara logo, advertisement, contact information, contents 45 information,and/or the like. Functional housing shells 30 may provideweatherproofing, insulation, and/or other like functional benefits.

Volume makeup 40 devices are known in the art and may typically includebung pressure release valves, regulated compressed gas cylinders,expandable elastic bladders, and the like. A bung pressure release valve40 passively regulates the pressure in housing volume 20 to equal thatof external environment 25 via a tiny hole or channel 125 that may beoperationally engaged after transport and prior to releasing contents45. Flexible housing shell 30 may collapse housing volume 20 to serve asvolume makeup 40 without introducing air into housing 10. Volume makeup40 may further include an atmospheric separator (not shown), such as anair bladder, or filter, such as a micron or carbon air filter, to limitcontents' 45 exposure to harmful materials or contamination.

Unlike traditional liquid dispensers where contents 45 are either aliquid or gas at room temperature, dispenser 35 of the presenttechnology is typically able to repeatedly dispense warm melted contents45 that may solidify at room temperature, typically without clogging.Traditional liquid nozzles and dispensers have a tendency to clog withsolidified melt after only a few uses.

There are several dispenser designs known in the art capable ofdispensing a melt without clogging. These may include guillotine valves,plunger valves, and internal ball valves. Guillotine valves arecurrently used in commercial chocolate and glass dispensing machineryand typically may include a large shearing plate that slides along arelatively large opening to control the flow. While guillotine valvesmay be effective at dispensing melts, it may be difficult to control theflow rate of the melt when operating a guillotine valve due to theirrelatively large openings.

Self-cleaning plunger valves may conventionally be used to dispensechocolate melts from heavy chocolate tempering systems. Unfortunately,like guillotine valves, they require force to be exerted against acontainer during operation, which may result in disconnecting arelatively lightweight container from the base.

Ball valves typically may include a plastic or metal ball that forms aseal around a circular opening. Fluid pressure from a melt helps tomaintain the seal of the ball valve around the opening. Ball valves mayconventionally be used in confectionary funnels to dispense smallamounts of chocolate melts; however, they have a tendency to clog andremain in an open position after long sessions of repeated use.Unfortunately, while guillotine valves, plunger valves, and ball valvesmay be used as dispensers, all require force to be exerted on thecontainer when operating the dispenser. One aspect of the present noveltechnology addresses this issue.

As shown in FIGS. 1-6, semi-automatic plunger valve 35 of the presenttechnology typically includes plunger 78 and barrel 65. Plunger 78further includes piston 80 radially surrounded by seal 85 at theterminal end of plunger 78 that may be operationally connected along acentral axis to finger flange 90 at the proximal end, as shown in FIG.8. Barrel 65 further includes port hole 75, plunger guide 70, and openlock 60 formed therethrough. Open lock 60 typically may maintain system10 in an open position to allow continuous dispensing of contents 45.During operation, barrel 65 with a central axis may be operationallyconnected (e.g., via threading, adhesive, pressure contact, and/or thelike) to housing shell 30, as shown in FIG. 6. As shown in FIGS. 5-6,seal 85, plunger 78, spring 95 may be positioned along the central axisand retained by barrel cap 100.

In one implementation of the present technology, a dispenser plug (notshown), such as a bung plug or punch-out plate, or a low profiledispenser adapter (not shown) may be used to temporarily seal dispenserport 75 of housing shell 30 during packing and transport prior to use.This would enable housings 10 to be packed at a higher density duringstorage and transport, and would protect the protruding dispenser 35from potential damage during packing, transport, and unpacking.Dispenser 35 may be provided with each housing 10, or a reusabledispenser 35 may be fitted and/or used with replaceable housing 10 atthe dispensing location.

During operation of a semi-automatic plunger valve 35, opposing forcemay be applied between barrel cap 100 and finger flanges 37 to urgeand/or advance plunger 78 toward barrel cap 100. This may expand thevolume of barrel chamber 130, defined by volume created between barrel65, piston 80, and contents 45, and may enable operational communicationbetween melt 45 and port hole 75. During this time, spring 95 iscompressed. Once pressure is released from finger flange 90, plunger 78advances away from barrel cap 100 along the central axis and returns toits resting position. During this time, plunger 78 may close operationalcommunication between melt 45 and port hole 75, and urging and/ordisplacing remaining melt 45 in barrel chamber 130 back to housingvolume 20. This may result in a dispenser 35 that may repeatedlydispense a portion of melt 45 without applying a net force to housing10, or clogging due over time, due to solidification of melt 45 inbarrel chamber 130. Contents 45 typically may remain isolated fromexternal environment 25 while in the closed configuration, typicallymaintaining a fluid-tight seal.

As shown in FIGS. 1-4, base 15 typically may include hotplate 110operationally connected to heating element 115 and heating controller120. Hotplate 110 may be positioned such that it may also enableoperational communication with housing 10. Unlike conventional bases,base 15 of the present technology may directly monitor and regulate thetemperature of hotplate no, rather than inferring or measuring thetemperature of contents 45, or regulating a fixed power cycle of heatingelement 115. This prevents contents 45 from being under-heated resultingin solidification when housing 10 may be full or overheated resulting inburning when housing 10 may be near empty. Heating controller 120controls the power provided to heating element 115 while it monitors thetemperature of hotplate 110. Drive mechanisms for magnetic agitatordrivers 105 are known in the art and may be positioned below anon-ferromagnetic hotplate 110 and transfer mechanical force from driver105 to agitator 50.

Base 15 also typically includes agitator driver 105 that may beoperationally connected to agitator 50 and may transfer work from base15 to agitator 50, resulting in mixing of housing contents 45. Duringtypical operation, housing 10 may be operationally connected to hotplate110 and agitator driver 105 of base 15. Heat from hotplate 110 may thenbe transferred to housing shell 30, which may then melt contents 45 atan optimal operating temperature. During this time, agitator 50 may beengaged by agitator driver 105 to mix contents 45, thereby decreasingthermal gradients while increasing homogeneity of container contents 45.

Suitable materials for heating elements 115 are known in the art andtypically include resistive or inductive coils powered by an electricalsupply. Combustible gas heaters 115 may also be used for portableapplications. The power to heating element 115 may be controlled byheating controller 120 positioned in base 15.

Heating controller 120 typically may include a temperature probe, suchas a thermoelectric element, in operational communication with hotplate110 that sends signals to a microprocessor, which translates the signalsto a temperature and then adjusts the power to heating element 115 viaan electronically controlled power switch, such as a transistor. Heatingcontroller 120 may be calibrated to a preset temperature, or may beadjustable via a digital or analog user interface, as is known in theart. For chocolate, heating controller 120 may be set to 95-110° F.,more preferably 100-108° F., and more preferably to 105° F.

Agitator driver 105 typically may include an electromagnetic motor orelectromagnetic array that may transfer force from base 15 to agitator50 to do work. Agitator driver 105 may operationally communicate withagitator 50 via a magnetic and/or mechanical linkage. One benefit ofmagnetic linkages over mechanical linkages may be that they do notrequire the use of dynamic seals during operation, which are expensiveand have a tendency to leak over time. Instead, force is transferreddirectly through housing shell 30.

Housing 10 may be used to maintain contents 45 in an isolated, sanitaryenvironment 20 during transport and storage. During transport, dispenser35 and volume makeup 40 may be sealed with housing seals fromoperational communication with external environment 25, enablingcontents, typically chocolate, to be transported through warm,high-moisture environments up to 120° F. and 100% humidity, which mayresult in contents 45 melting and resolidifying multiple times withoutharm to the food product. Once housing 10 arrives at its destination, itmay be operationally connected to a base 15, and heat from heat source110 may be transferred from base 15 to housing 10 to melt contents 45.

While commercial applications typically may include a presealed housing10, a residential housing 10 may include re-sealable lid to enable theconsumer to fill housing 10 with their own combinations of homemadechocolate 45.

Housing 10 typically may be assembled, filled, and used in the followingmanner. Housing shell 30, volume makeup 40, agitator 50, and dispenser35 may be sanitized prior to filling housing 10 with contents 45, whichmay take place prior to or after assembly of the components. Oncedispenser 35 and housing shell 30 are assembled, housing 10 may befilled with solid or melted chocolate 45, or other melted contents 45,through hole 135 to desired level 140. A paddle 50 or stirring blade 50may be added to assembly 5 prior to filling housing 10, while a magneticstir bar 50 may be at any time prior to sealing housing 10. Aperture 135may then be closed with volume makeup 40 and/or an impermeable plug(depending on the desired vacuum makeup 40 system) and sealed fromexternal environment 25. A housing seal may be formed by disengagingvacuum makeup 40, sealing vacuum makeup 40 from environment 25, or usingother conventional methods. Contents 45 may now be isolated from ambientconditions and may be stored at a wide range of temperatures andrelative humidity.

Once housing 10 has been transported to its destination, the housingseal may be disengaged, and housing 10 may be operationally connected tobase 15 and agitator driver 105 to melt and agitate contents 45 prior todispensing. In one embodiment of the present technology, dispenser port75 in housing shell 30 may be covered with a removable plug or dispenseradapter, enabling housing 10 with a dispenser plug to be safelytransported in a higher packing density without the risk of damagingdispenser 35 during transport. The housing plug and/or dispenser adaptermay be removed or operationally connected to dispenser 35 to enabledispensing prior to or after contents 45 have been melted. Once contents45 are melted, dispenser 35 may be activated resulting in chocolate 45flowing from dispenser port 75 into external environment 25 and anegative pressure generated in housing volume 20. As the negativepressure builds, volume makeup 40 may neutralize and/or regulate thepressure to maintain consistent flow during dispenser 35 operation. Oncecontents 45 have been removed, housing 10 may be operationallydisconnected from base 15 and replaced with a separate filled housing10. Housing 10 may also be operationally disconnected and reconnectedmultiple times to enable the dispensing of a variety of contents 45 frombase 15.

Other aspects of the present novel technology are depicted in FIGS.9-15F. Specifically, FIGS. 9-11 illustrate housing embodiments suitablefor containing contents 45 (typically chocolate, but potentially cheese,cosmetic products, and/or any other material benefitting from thepresent novel technology system). FIGS. 12A-15F illustrate variousadditional embodiments of the present novel system. These embodimentsare described in greater detail below.

With regard to the content containers (e.g., twist-type container 150,press-type container 190, bulk container 220, and/or the like)illustrated in FIGS. 9-11, FIG. 9 depicts a typically small-scalecontainer 150 having a volume of between approximately 187 or 375milliliters, although the container may be of any volume. A containerembodiment may, for example, be used with small dispenser unit 145 (forexample, as depicted in FIGS. 12A-12C). FIG. 9A depicts twist-typecontainer 150 typically including container seal 155, twist-typedispenser 160, twist dispenser outlet 165, twist closure 170, and anchor175 (also referred to as grip or neck). FIG. 9B depicts anotherimplementation of small-scale container 150 as depicted in FIG. 9A, butsubstituting an anti-drain dispenser 177 for twist-type dispenser 160.

Twist-type container 150 typically may be sealed by container seal 155to define an interior volume that may contain contents 45 such aschocolate, cheese, cosmetic materials, etc. With contents 45 in asufficiently movable state, an individual may apply a torque to twistclosure 170 sufficient to allow contents 45 to flow from the interiorvolume of twist-type container 150, through twist closure 170, and thenbe expelled through twist dispenser outlet 165. Expulsion of contents 45through twist dispenser outlet 165 may be through simple gravity action,applying positive pressure toward contents 45 of twist-type container150 (typically the exterior of twist-type container 150, but directpositive pressure on contents 45 inside twist-type container 150 may beused as well), and/or applying negative pressure on twist-type dispenser160 and/or twist dispenser outlet 165 to pull contents 45 fromtwist-type container 150. Grasping and/or immobilizing anchor 175, whichmay also act as a passage from the interior of twist-type container 150to twist-type dispenser 160, may allow the user to achieve sufficienttorque when components of twist-type container 150 are lacking insufficient frictional properties (e.g., due to expelled contents 45and/or liquid from a liquid bath on twist closure 170). Anchor 175 mayalso act to provide additional structural integrity to twist-typecontainer 150. A user may then close twist-type dispenser 160 torquetwist closure 170 in a direction opposite of the opening direction,again using anchor 175 for support if desired.

Container seal 155 may, for example, be achieved through the use ofthermal, adhesive, chemical, vacuum, and/or other sealing techniquescapable of producing a sufficiently impermeable container. Typically,container seal 155 maintains a fluid-tight seal of twist-type container150 for the shelf-life duration (or longer) of contents 45 of twist-typecontainer 150. In some implementations, twist-type container 150 and/orcontainer seal 155 may utilize one or more materials in a layered and/orsemi-layered configuration to maintain a sufficiently nonpermeablebarrier including, but not limited to, plastic films, metal foils, etc.Twist-type dispenser 160, anchor 175, twist closure 170, and/or twistdispenser outlet 165 typically may be constructed of a food-safeplastic, polymer, metal, and/or other suitable material sufficientlyresilient of repeated applications of torque strain during the life ofthe product. They also typically may be constructed to sufficientlywithstand (i.e., by maintaining a majority degree of structuralintegrity) repeated applications of thermal energy from the warmingprocess that twist-type container 150 and its contents 45 mayexperience. In its closed state (i.e., when twist closure 170 isterminally torqued onto twist-type dispenser 160 such that no contents45 may be expelled from twist-type dispenser 160), twist closure 170typically may maintain a fluid-tight seal such that contents 45 oftwist-type container 150 remain isolated from an external environment25. Additional aspects to further seal twist closure 170 may include useof resilient and/or flexible gaskets that may deform and/or seat whiletorqueing twist closure 170 from a closed position to an open position.Further, twist closure 170 may include self-cleaning mechanisms to expelleftover contents 45 in twist-type dispenser 160, which may aid inmaintaining a proper seal and/or easy action of twist closure 170.

Another implementation of twist-type container 150 of FIG. 9A depictedin FIG. 9B typically may substitute an anti-drain dispenser 177 fortwist-type dispenser 160. Anti-drain dispenser 177 typically may beconstructed of plastic, polymer, and/or any other material that mayretain contents 45 within twist-type container 150 using a semi-rigidportal and/or membrane. Anti-drain dispenser 177 may function in amanner similar to squeezable condiment containers with a silicone valve.Contents 45 remain inside twist-type container 150 until sufficientinternal pressure is reached, overcoming anti-drain dispenser 177 anddispensing contents 45. Such pressure may be applied, for example, bymanual pressure from an individual (e.g., by squeezing twist-typecontainer 150 in a hand), by a preloaded pressure plate (e.g., pressuremember 315 (described below), a clamping device, and/or any othermechanism for applying force to the exterior of twist-type container150. Anti-drain dispenser 177 may also, in some implementations, be usedwith press-type container 190 (and/or like containers) in place ofpress-type dispenser 200 and/or press-type dispenser outlet 215 (and/orlike components).

Similarly, FIGS. 10A-10B depict a typically medium-scale container 190typically having a volume of approximately 750 ml, although medium-scalecontainer 190 may be constructed to be any size as desired. Thiscontainer embodiment may, for example, be used in medium dispenser unit180 (for example, as depicted in FIGS. 13A-13C) and/or large dispenserunit 185 (for example, as depicted in FIGS. 14A-14C). Press-typecontainer 190 typically may include contents 45, container seal 155,container handle 195, press-type dispenser 200, dispenser button 205,dispenser tab 210, and press-type dispenser outlet 215.

As with twist-type container 150, press-type container 190 may typicallybe sealed by container seal 155 to define an interior volume that maycontain contents 45 such as chocolate, cheese, cosmetic materials, etc.Container handle 195 may typically be an aperture formed into press-typecontainer 190, either above and/or through press-type container 190materials (and bordered by container seal 155), providing a convenientand resilient point to grasp, transport, and/or manipulate press-typecontainer 190. This may, for example, be helpful when inserting and/orremoving press-type container 190 with medium dispenser unit 180 and/orlarge dispenser unit 185. With contents 45 in a sufficiently movablestate, an individual may apply a force sufficient on press-typedispenser 200 to depress dispenser button 205, opening press-typedispenser outlet 215 and allowing contents 45 to flow therethrough. Ifzero or insufficient force is applied to dispenser button 205,press-type dispenser 200 may not open, may return to a closed state,and/or may maintain a sufficiently a fluid-tight seal such that contents45 remain sufficiently isolated from external environment 25. Dispensertab 210 may be used as a counterpoint to hold and/or lever against whiledepressing dispenser button 205. Dispenser tab 210 may also be used as aphysical guide for putting press-type dispenser into proper orientationfor use in a tapped position with lever 295 of, for example, mediumdispenser unit 180.

Also as with twist-type container 150, container seal 155 on press-typecontainer 190 may, for example, be achieved through the use of thermal,adhesive, chemical, vacuum, and/or other sealing techniques. Typically,container seal 155 maintains a fluid-tight seal of press-type container190 for the shelf-life duration (or longer) of contents 45 of press-typecontainer 190. In some implementations, press-type container 190 and/orcontainer seal 155 may utilize one or more materials in a layered and/orsemi-layered configuration to maintain a sufficiently nonpermeablebarrier including, but not limited to, plastic films, metal foils, etc.Press-type dispenser 200, press-type dispenser 200, dispenser button205, dispenser tab 210, and press-type dispenser outlet 215 (and thelike) typically may be constructed of a food-safe plastic, polymer,metal, and/or other suitable material sufficiently resilient of repeatedapplications of pressing strain during the life of the product.Press-type dispenser 200, press-type dispenser 200, dispenser button205, dispenser tab 210, and press-type dispenser outlet 215 (and thelike) also typically may be constructed to sufficiently withstand (i.e.,by maintaining a majority degree of structural integrity) repeatedapplications of thermal energy from the warming process that press-typecontainer 190 and its contents 45 may experience. Finally, in its closedstate, press-type dispenser 200 typically may maintain a fluid-tightseal such that contents 45 of press-type container 190 remain suitablyisolated from an external environment 25. Additional aspects to furtherseal press-type dispenser 200 may include use of resilient and/orflexible gaskets that may deform and/or seat while pressing dispenserbutton 205 from a closed position to an open position. Further,press-type dispenser 200 and/or press-type dispenser outlet 215 mayinclude self-cleaning mechanisms to expel leftover contents 45 in thepress-type dispenser 200, aiding in maintaining a proper seal and/oreasy action of press-type dispenser 200.

In perhaps the simplest embodiment of the present novel technology, anindividual may take twist-type container 150 and/or press-type container190 filled with contents 45, place a container (e.g., twist-typecontainer 150, press-type container 190, bulk container 220, and/or thelike) in a warm water bath or like heat source of a sufficiently hightemperature to melt contents 45 (e.g., 43° Celcius) for a period of timesufficient to melt contents 45, remove the container from the water bath(or like heat source), and then dispense contents 45 from the containerby manually applying pressure to the exterior of the container whileopening the container's dispenser (e.g., twist-type dispenser 160,press-type dispenser 200, and/or the like). In some otherimplementations, it may not be necessary to open the container'sdispenser. For example, if using anti-drain dispenser 177, moltencontents 45 may dispense once the individual has applied sufficientforce to the exterior of the container to produce sufficient positivepressure within the container to overcome the resistance of anti-draindispenser 177. The container typically may maintain contents 45 in astable, moisture-free environment, even when submerged in water or anyother heated fluid (within the temperature range that the containers arespecified to be exposed to).

FIG. 11 illustrates a bulk-scale container 220 typically having a volumeof approximately three liters or greater, although the container 220 mayagainst be constructed in various sizes. This container embodiment may,for example, be used in a bulk dispenser unit (for example, as depictedin FIGS. 15A-15F). Bulk container 220 typically may include exteriorcontent container 225, interior content container 230, containerpassthrough 235, and bulk dispenser 240.

Exterior content container 225 may, for example, act as both a shippingand/or carrying container, while interior container may act much in thesame way that press-type container 190 may act. Exterior contentcontainer 225 may typically be made from cardboard, boxboard, wood,plastic, metal, and/or any other desired material. Container passthrough235 typically may be a rigid and/or semi-rigid conduit from interiorcontent container 230, through exterior content container 225, and tobulk dispenser 240. A fluid gap typically may be present betweeninterior content container 230 and exterior content container 225 suchthat a heated air, water, and/or other fluid may circulate. For example,warm air may flow through a port in exterior content container 225,around interior content container 230, and thereby melt the contents 45of interior content container 230.

Also as with the above-described containers, interior content container230, exterior content container 225, container passthrough 235, and bulkdispenser 240 may be constructed of food-safe and heat-tolerantmaterial. Contents 45 may typically be maintained for the shelf-lifeduration (or longer) of the contents 45. In some implementations,interior content container 230 may utilize one or more materials in alayered and/or semi-layered configuration to maintain a sufficientlynonpermeable barrier including, but not limited to, plastic films, metalfoils, etc.

In some implementations, as with bulk dispenser unit 245 depicted inFIGS. 15A-15F, bulk dispenser 240 may be configured to accept adouble-wall tube 265 (for example, as depicted in FIG. 15F) that maysimultaneously convey melted contents 45 from the bulk container 220 toa dispensing station (e.g., as depicted in FIGS. 15A-15E) and a heatedfluid to the bulk container 220 to melt and/or maintain the contents 45in a sufficiently liquid state. Such implementations will be describedin greater detail below.

Small-size containers (e.g., twist-type container 150) typically mayallow contents 45 to undergo a limited amount of mixing of contents 45by capillary effect, but agitation may be necessary and/or desirable toprevent undesirable separation of contents 45. Medium-sized containers(e.g., press-type container 190) typically may allow contents 45 to mixthrough capillary effect, reducing and/or eliminating need for agitationto prevent undesired separation of contents 45. Larger-sized containers(e.g., housing 10, bulk container 220, etc.) typically may also allowcapillary effect mixing, but may also benefit from mixing by agitation.

With regard to the various embodiments of the present novel systemillustrated in FIGS. 12A-15F, FIGS. 12A-12C illustrate small dispenserunit 145, FIGS. 13A-13C illustrate medium dispenser unit 180, FIGS.14A-14C illustrate large dispenser unit 185, and FIGS. 15A-15Fillustrate bulk dispenser unit 245 (also known as remote dispenserunit). Each embodiment is discussed in greater detail below.

Small dispenser unit 145, as depicted in FIGS. 12A-12D, typically mayinclude heating element 115, small pressure member(s) 255, pressuremember attachment(s) 260, small stand 265, sliding track 270, and/orinterface member 275. Typically, a container (e.g., twist-type container150, press-type container 190, etc.) filled with contents 45 may beattached to heating element 115, which is in turn heated using powerfrom a power source 340 (e.g., battery, household electrical outlet,etc.). Contents 45 melt over time due to the heat transferred fromheating element 115. Small dispenser unit 145 may typically resideseveral inches above a surface using small stand 265 to allow easiercleaning and placement. In some implementations, small stand 265 mayinclude telescopic components that may allow a user to select a desiredheight. This may, for example, be beneficial for placing small dispenserunit 145 under a kitchen cabinet.

In some implementations, small pressure member 260 may apply positivepressure to the exterior of the container attached to heating element115. Small pressure member 255 may, in some implementations,operationally connect to heating element 115 through the use of pressuremember attachment(s) 260. For example, pressure member attachment(s) 260maybe, but are not limited to, clips, rivets, hook-and-loop fasteners,screws, etc.

In some other implementations, as depicted in FIG. 12B, small pressuremember(s) 255 may themselves attach the container to heating element115, rather than using pressure member attachment(s) 260. For example,small pressure member(s) 255 may be, but are not limited to, elasticbands (e.g., rubber bands, silicone bands, etc.), hook-and-loopfasteners, etc. This implementation may allow a home user to easilyattach a new container of contents 45 to small dispenser unit 145 simplyby looping an elastic band around both the heating element 115 and thecontainer, which may then supply external pressure to the container tohelp dispense contents 45.

Further, in another implementation depicted in FIG. 12C, small dispenserunit 145 may partially or completely surround the container of contents45 with heating element(s) 115. Small pressure member 255 may thencompress heating element(s) 115 into the container, applying positivepressure to the exterior of the container and helping to dispensecontents 45. In some implementations, heating element(s) 115 may bemovably attached to and/or situated on sliding track 270. For example,two heating elements 115 may be oppositely disposed a container ofcontents 45, and small pressure member 255 may be preloaded to compressthe two heating elements 115 together, in turn compressing the containersandwiched therebetween.

In yet another implementation, depicted in FIG. 12D, small dispenserunit 145 may be minimally constructed using heating element 115, thecontainer, and an interface member 275 therebetween. Interface member275 may typically be a thermally conductive material that also acts toattach the container of contents 45 to heating element 115. This may be,for example but not limited to, a thermally conductive adhesive, gel,and/or other suitable mechanisms. Typically, interface member 275 allowsremoval of the container from heating element 115 by exerting aseparation force between the two (i.e., pulling the container away fromthe heating element 115). In this implementation, a user may simplyapply manual pressure to the exterior of the container (e.g., bypressing on the container with the palm and/or finger(s) of his or herhand) to create fluidic pressure inside the container to dispensecontents 45 from the container.

While heating element 115 may typically be a thermally conductivematerial that warms to a predetermined temperature, solid block heatingelement 145 may also implement a variable temperature heating design(e.g., based on the parameters of the incoming power source, theresistance of the material, etc.). Further, in other implementations,heating element 115 may be constructed by layering various materials(e.g., copper, nickel, steel, aluminum, oil, etc.) or by having anexternal shell that is then filled with a thermally conductive fluid.This may, for example, help in retaining heat in the heating element 115better than would be possible using a singular material.

Further, medium dispenser unit 180, as depicted in FIGS. 13A-13C,typically may include exterior housing 290, lever 295 (also referred toas handle), exterior dispenser 300 (also referred to as exterior tap),tray 305 (also referred to as catch and/or catch tray), stand member310, pressure member 315, tapped container 320, reserve container 325,heating element 330, power source 340, lid 345, and/or lid seal 350(also referred to as lid gasket).

Medium dispenser unit 180 may typically be configured with exteriorhousing 290 (typically configured as a cylinder having an open top end)resting and/or affixed to stand member 310 so as to typically resideseveral inches above a surface; lid 345 attached to the open top end tocreate an airtight seal using lid seal 350; and with lever 295, exteriordispenser 300, and tray 305 mounted to the exterior housing 290 wall.Tray 305 may typically be mounted below exterior dispenser 300 to catchany dripping content flowing from exterior dispenser 300.

Tapped container 320 may be placed inside exterior housing 290 andpositioned such that tapped container 320 has a dispenser (e.g.,press-type dispenser 200) and/or an outlet (e.g., press-type dispenseroutlet 215) positioned with exterior dispenser 300. Lever 295 maytypically be configured to activate one or more dispenser mechanisms(e.g., dispenser button 205, twist closure 170, etc.) and dispensemelted contents 45 from tapped container 320 through exterior dispenser300. Lid 345 may typically be sized to interface with lid seal 350 andonto exterior housing 290. Pressure member 315, typically a pneumaticvessel such as an air bladder, typically may exert lateral pressure ontapped container 320, providing positive pressure to help expel tappedcontainer 320's contents 45 when lever 295 is actuated, allowing meltedcontents 45 of tapped container 320 to flow through exterior dispenser300. Heating element 115 may be exposed and/or hidden within exteriorhousing 290 and be in electric communication with power source 340(e.g., a battery, generator, household electrical socket, etc.). A fluid(e.g., water, oil, air, etc.) may be circulated around and/or by heatingelement 115 within the confines of exterior housing 290, providingthermal energy sufficient to melt the contents 45 of the tappedcontainer 320 and/or a reserve container 325. In some implementations,fluid within housing 290 may be still and/or stagnant and still providesufficient thermal energy to melt contents 45.

In some implementations, reserve container 325 also may reside inexternal housing 290 and be maintained in a similarly liquid state astapped container 320. Once tapped container 320 expels most or all ofits contents 45, a user may open lid 345, releasing pressure frompressure member 315, and then remove the spent tapped container 320. Theuser may then move and insert reserve container 325 into the tappingposition that tapped container 320 was just in, reattaching lid 345 andapplying pressure to the now-tapped container 320. A new reservecontainer 325 may be placed into the now void area if a user wishes, anda lack of a new reserve container 325 may act as an inventory reminderto purchase new content containers for the dispensing system.

In some implementations, pressure member 315 may be one or morepneumatic bladders, spring-loaded, and/or similar elements. For example,an air, fluid, and/or the like may be pumped into a variably sizedcontainment bladder, which may then exert force upon a container ofcontents 45 (e.g., the container may be tapped container 320, reservecontainer 325, twist-type container 150, press-type container 200,interior content container 230, and/or the like). In some otherimplementations, the bladder-type pressure member 315 may be preferableto a spring-type pressure member 315 as disengaging a spring-typepressure member 315 may potentially expose an inexperienced user topinched and/or otherwise physically injured body parts. As contents 45may be dispensed from a dispenser unit (e.g., small dispenser unit 145,medium dispenser unit 180, large dispenser unit 185, bulk dispenser unit245, and/or the like), the bladder 315 may then increase in volume tocontinue exerting pressure on the exterior of the container. A pneumaticpump typically may be used to pressurize the bladder, such as acentrifugal-type, diaphragm-type, plunger-type, piston-type, gear-type,roller-type, submersible-type, rotary vane-type, peristaltic-type,impeller-type, metering-type, and/or any other type of pneumatic pump,although a simple diaphragm-type pump (e.g., an aquarium air pump) maybe sufficient to pressurize the bladder 315 and exert force sufficientto expel contents 45. Such a diaphragm-type pump may natively (i.e.,without metering, controllers, and/or the like) pressurize the bladder315, for example, to about one PSI, which may then translate to, forexample, about fifty or sixty PSI over the bladder's surface area.However, any pump output and/or type may be selected to achieve desiredpressure characteristics and output volume.

In some implementations, the bladder pressure member 315 may bepressurized manually (e.g., upon switching on or plugging in a pump,expelling gas into the bladder either directly or indirectly, etc.)and/or automatically (e.g., a pneumatic pump may turn on when outputfrom a dispenser (e.g., small dispenser unit 145, medium dispenser unit180, large dispenser unit 185, bulk dispenser unit 245, and/or the like)decreases, a pressure pad registers insufficient force, etc.). Further,in some implementations, the bladder-type pressure member 315 may bedirectly connected to, and/or integrated with, the pneumatic pump.However, in other implementations, the bladder-type pressure member 315may be indirectly connected by pneumatic tubing, valves, and/or othercontrolling/metering elements. Further, in some implementations, apneumatic pump (and/or alternative pneumatic source) may even continueto provide sufficient pressurization when a leak in the pneumatic systemexists, with low pneumatic output.

In yet other implementations, bladder-type pressure member 315 with anautomatic and/or manual valve may be used to meter pressure forpressurization and/or depressurization. For example, after opening adispenser unit (e.g., by removing lid 345 from medium dispenser unit180, large dispenser unit 185, and/or the like) and/or beforedisconnecting a source of contents 45 (e.g., twist-type container 150,press-type container 200, bulk container 220, and/or the like), thevalve may be operated to release and/or maintain fluid within thepneumatic bladder 315. Thus, the pneumatic bladder 315 may be relievedof pressure to allow a user to remove a container from a dispenser 180and/or reengage a pneumatic source to pressurize the bladder 315. Insome implementations, the pneumatic valve(s) may be automated topressurize and/or depressurize upon certain conditions. For example,upon opening lid 345 or removing power from a dispenser 180 and/orpneumatic pump, the bladder 315 may automatically depressurize (allowingmaintenance on the dispenser) and then repressurize when lid 345 isreattached and/or when the pneumatic pump is reconnected to a powersource 340. In other examples, a stretch sensor connected to bladder 315may cause bladder 315 to depressurize when the bladder 315 is beyond acertain size threshold; a pressure sensor located adjacent to acontainer 190, when sensing insufficient pressure being exerting on thecontainer 190, may depressurize the bladder 315 and/or lower the outputof a controllable pneumatic pump; and/or a pressure sensor may send asignal to increase the output of a controllable pneumatic pump.

In some implementations, bladder-type presume member may be replacedwith a spring- and/or torsion-type pressure member 315. For example,such implementation may include torsion member 335, lid spring 355,and/or rod 360. Lid 345 may typically be operationally connected to rod360 and lid spring 355, which may in turn connect to pressure member 315and torsion member 335. For example, rod 360 may thread into lid 345,lid spring 355 may slip over exterior of rod 360 and exert pressureupward on lid 345 while securing lid 345 to exterior housing 290 vialatches, threads, and/or any other attachment mechanism. Torsion member335 may typically be, for example, a torsion spring, a worm drivecompression system, and/or any other mechanism of exerting lateralpressure on pressure member 315 by placing vertical pressure onto rod360 while securing lid 345. Pressure member 315 may then exert lateralpressure on tapped container 320, providing positive pressure to helpexpel tapped container 320's contents 45 when lever 295 is actuated,allowing melted contents 45 of tapped container 320 to flow throughexterior dispenser 300.

Further, in some implementations, an agitator 50 (described above) maybe used to stir contents 45 of tapped container 320 and/or reservecontainer 325. This may, for example, be accomplished by a contentproducer depositing a magnetic stirrer bar agitator 50 into a containerbefore sealing the container. An agitator driver 105 may then besituated below where tapped container 320 and/or reserve container 325reside in medium dispenser unit 180, allowing magnetic stirrer agitator50 to help keep consistency of contents 45. In other implementations, arecirculating pump, a peristaltic pump, and/or any other mechanism forstirring and maintaining sufficiently uniform content distribution maybe used. Based on each of these alternatives, the respective container(e.g., tapped container 320, reserve container 325, bulk container 220,etc.) may include additional tube connections (not shown) forfacilitating these mixing mechanisms. However, for some contents 45,agitators 50 may be unnecessary to maintaining proper ingredientdistributions within their respective containers.

Additionally, large dispenser unit 185, depicted in FIGS. 14A-14C,typically may include exterior housing 290, lever 295 (also referred toas handle), stand member 310, exterior dispenser 300 (also referred toas exterior tap), tray 305 (also referred to as catch and/or catchtray), stand member 310, pressure member 315, one or more tappedcontainers 320, one or more reserve containers 325, heating element 330,torsion member 335, power source 340, lid spring 355 (not shown), lid345 (not shown), lid seal 350 (also referred to as lid gasket) (notshown), and/or rod 360. Typically, large dispenser unit 185 may functionas described above with medium dispenser unit 180. Large dispenser unit185 may therefore act to provide functionality of multiple mediumdispenser units 180 in a single unit. For example, FIGS. 14A-14C depictlarge dispenser unit 185 having three discrete exterior dispensers 300,tapped containers 320, and reserve containers 325. However, providingeach tapped container 320 with sufficient pressure from pressure member315 may prove difficult when faced with a plurality of tapped containers320

In some implementations, a single pressure member 315 may be connectedto a single torsion member 335 and rod 360. This single pressure member315 may be made of a flexible and/or semi-flexible material to providegreater contouring capabilities and surround the tapped containers 320.In other implementations, the single pressure member may be connected tomultiple torsion members 335 and rods 360 to provide more distributedpoints of lateral pressure (and/or greater overall pressure exertion).In yet another implementation, multiple discrete pressure members 315may be individually connected to torsion members 335 and rods 360 suchthat each pressure member 315 may individually respond to the pressuredemands of each individual tapped container 320. This may, for example,allow better pressure control on each tapped container 320 and thereforebetter dispensing characteristics (e.g., flow rate, etc.) as compared toa single, long pressure member 315 design. However, where each tappedcontainer 320 dispenses at approximately the same rate, a unitarypressure member 315 design may reduce necessary components.

Bulk dispenser unit 245, depicted in FIGS. 15A-15F, typically mayinclude exterior housing 290, exterior dispenser 300 (also referred toas exterior tap), tray 305 (also referred to as catch and/or catchtray), dispenser passthrough 370, stand member 310, heating element 115,power source 340, dispenser connection member 375, double-walled tube365, exterior content container 225, interior content container 230,contents 45, and/or source connection member 380. In someimplementations, the bulk dispenser unit 245 may be wall- orstructure-mounted to a surface 385.

Bulk dispenser unit 245 may typically be used in a manner similar to acommercial soda fountain by delivering remote contents 45 to a tap.However, while soda syrup is typically able to flow through tubing atroom temperature, chocolate (and other previously describedalternatives) remain solid at room temperature and impracticable to flowto bulk dispenser unit 245 in such a state. Bulk dispenser unit 245and/or a remote heating element 390 may provide a heated fluid (e.g.,air, water, oil, etc.) through one section of a double-wall tube 365into source connection member 380 while melted contents 45 from a remotecontainer (e.g., bulk container 220) may flow back to bulk dispenserunit 245, entering exterior housing 290 through dispenser connectionmember 375, flowing through dispenser passthrough 370, and then flowingout of exterior dispenser 300. As described above, the heated fluidflows into bulk container 220 and around interior content container 230while typically remaining within exterior housing 290. In someimplementations, exterior housing 290 typically may be fluid-tight,maintaining a positive pressure within bulk container 220 to help expelmelted contents 45 through the double-wall tube 365 to the bulkdispenser unit 245. This fluid volume and pressure ultimately acts as avolume makeup as well as the contents 45 are expelled and consumed. Oncethe contents 45 of the remote container are exhausted, a user may changeout the old remote container with a new remote container. In someimplementations, the double-wall tube 365, source connection member 380,and/or dispenser connection member 375 may include automatic closures toprevent contamination of the contents 45 and/or double-wall tube 365.Double-wall tube 365 may also include a cutoff valve to prevent suddenloss of restriction that may occur for heating element 115 whendouble-wall tube 365 is removed from bulk container 220.

Additionally, in some implementations (e.g., as depicted in FIG. 15B),exterior dispenser 300, tray 305, and dispenser connection member 375may be mounted to a surface 385 instead of using exterior housing 290.In this configuration, an establishment may provide multiple tapswithout consuming too much space. This may, for example, be beneficialin a small pub, a busy café, or where a content manufacturer wants toprovide a “tasting” wall of sorts for customers to sample products.

Further, as depicted in FIGS. 15C-15D, some implementations may utilizemany-to-one and/or one-to-many topologies. For example, instead ofconnecting one exterior dispenser 300 to one bulk container 220, asshown in FIG. 15A, multiple taps may be connected to a single bulkcontainer 220, as shown in FIG. 15C. Additionally, bulk containers 220may be connected in a “daisy-chain” scheme, as depicted in FIG. 15D. Ina “daisy-chain” configuration, bulk container 220 may include one ormore input ducts 405 and/or output ducts 410 that may allow heated fluidto pass through each exterior content container 225 and around eachinterior content container 230 to melt contents 45 in each respectivebulk container 220. In some implementations, contents 45 may also flowthrough input ducts 405 and/or output ducts 410, but typically onlyheated fluid to melt and/or maintain viscosity of the contents isinterchanged. In some additional implementations, heated fluid may bevented out the terminal bulk container 220 of the daisy-chain. Further,some implementations may include gang valves, secondary transfer tubes,and/or other mechanisms for combining dispensers 300 and containers ofcontents 45 to dispense in non-one-to-one configurations. Theseconfigurations may allow establishments to reduce system downtime,decrease maintenance, increase content variety to exterior dispensers300, etc.

Additionally, in yet another implementation depicted in FIG. 15E,double-wall tube 365 may be connected to remote heating element 390 toprovide the warmed fluid to the system. This configuration may, forexample, be beneficial to reduce noise in the bulk dispenser unit 245,which would otherwise be providing the warmed fluid to the system andsending this through the double-wall tube 365. Remote heating element390 may tap into double-wall tube 365 (e.g., only to the exteriorportion 400 of double-wall tube 365) and supply warm air, water, oil,etc. to melt contents 45. In some implementations, remote heatingelement 390 may additionally include recirculating features to bettermaintain fluid flow and/or temperature. For example, in oneimplementation, remote heating element 390 may connect an inlet onremote heating element 390 with the dispenser side of the system, whileconnecting an outlet on remote heating element 390 with the bulkcontainer 220 side of the system.

FIG. 15F depicts a typical flow pattern through double wall tube 365.Heated fluid from a bulk dispenser unit 245 or remote heating element390 flows through the exterior portion 400 of the double-wall tube 365,and molten content from bulk container 220 flows through the interiorportion 395 of double-wall tube 365 toward exterior dispenser 300 (and,typically, customers). While the heated fluid may alternatively flowthrough interior portion 395 while molten contents 45 flow throughexterior portion 400 it is beneficial to have the molten contents 45surrounded by the warm fluid to maintain a molten state regardless ofsurrounding environmental conditions without further insulating thedouble-wall tube 365. Some implementations may include triple-wall,quadruple-wall, or greater walled varieties in order to carry multiplecontents and/or heated fluid streams without additional runs of tubing.Further, in some other implementations, tubing may be sectionallydivided portions instead of radially divided, circular portions. Forexample, a cross-section of tubing may carry contents 45 through twochannels (where a circular tube is divided once through its diameter),four channels (where a circular tube is divided twice perpendicularlythrough its diameter), etc.

FIG. 15G depicts an implementation of remote heating element 390 andbulk container 220 located in a proofing enclosure 415, which may allowcontents 45 of bulk container 220 to melt. Bulk container 220 may thenbe in fluidic communication with exterior dispenser 300 directly and/orindirectly (e.g., through dispenser passthrough 370, dispenserconnection member 375, source connection member 380, etc.). Theconnection may be accomplished through double-wall tube 365, which inother implementations the connection may be through a single-wall tube.In other implementations, excess heat from remote heating element 390may be vented from proofing enclosure 415. This may be helpful, forexample, to prevent overheating contents 45 and/or causing damage toproofing enclosure 415, remote heating element 390, and/or bulkcontainer 220. Some other implementations may utilize a thermal probeand/or switch to detect the temperature of proofing enclosure 415, bulkcontainer 220, remote heating element 390, and/or contents 45 (e.g., inproofing enclosure 415, tube 365, at exterior dispenser 300, etc.),activating and deactivating remote heating element 390 to maintainproper temperature of contents 45, ensure safety of equipment, and saveresources (e.g., electricity, money, etc.) during off- orclosed-periods.

In some implementations, a container (e.g., twist-type container 150,press-type container 200, bulk container 220, and/or the like) mayadditionally and/or alternatively be warmed by heating the dispenserunit (e.g., small dispenser unit 145, medium dispenser unit 180, largedispenser unit 185, bulk dispenser unit 245, and/or the like) itself.For example, a dispenser unit may be located inside of, on top of,and/or otherwise adjacent (and in thermal communication with) a heatingsource. In one such aspect, a dispenser unit may be placed in a heatedproofing enclosure 415 (as described above). In another aspect, adispenser unit may be placed on top of a heated floor structure (e.g., athermal mat, radiant-heated flooring, etc.) and the heat may transferinto the dispenser.

In yet another implementation, a container (e.g., twist-type container150, press-type container 200, bulk container 220, and/or the like) maybe warmed by heating a component (e.g., housing shell 30, hotplate 110,exterior housing 290, stand member 310, pressure member 315, rod 360,and/or the like) of the dispenser unit (e.g., small dispenser unit 145,medium dispenser unit 180, large dispenser unit 185, bulk dispenser unit245, and/or the like) itself. For example, housing shell 30, exteriorhousing 290, and/or the like may be constructed with integral (partiallyor completely) heating elements (e.g., heating element 115 and/or thelike), double-wall construction, a water jacket, and/or the like. Forexample, the entire shell 30 (or the like) of a dispenser may be inthermal communication with a heat source, which provides heat then toboth the shell 30 and contents 45 within the shell 30. In someimplementations, elements of a container may be constructed using highthermal density materials such as, but not limited to, copper, brass,aluminum, iron (e.g., cast iron), nickel, steel, and the like. Thesematerials may, in some implementations, be layered and/or intermixed toprovide desired thermal, aesthetic, mass, and other characteristics. Insome further implementations, heated container component heatingtechniques may additionally be used in conjunction with indirect and/ordirect area (e.g., proofing enclosure 415, heating mat, etc.) and/orcontents 45 heating.

In some instances, contents 45 of housing 10 may have a relatively lowviscosity in the melted state to enable it to flow out dispenser 35 at areasonable rate. While the conching process (described elsewhere in thisapplication) presents one technique for decreasing viscosity, FIGS.16-18 describe methods using the present novel technology for storingcontents, and for decreasing the viscosity of contents (typicallychocolate) and producing a flavor profile superior to conched chocolateusing a conche-free system.

FIG. 16 depicts storing method 1600 for maintaining contents 45 inambient conditions without compromising the integrity of contents 45.Storing method 1600 may typically include the steps of “Fill containerwith molten contents to the desired level” 1602, “Seal container fromexternal environment” 1604, and “Store container at ambient conditions”1606. Examples of filling, sealing, and storing for steps 1602, 1604,and 1606, respectively, using the present novel technology are describedelsewhere in this disclosure. Using storing method 1600, a supplier,distributor, and/or customer may fill, pack, distribute, and/or storecontainers (e.g., container 10, twist-type container 150, press-typecontainer 200, bulk container 220, and/or the like) for extended periodsof time, while maintaining contents 45 in typically stable (i.e.,fluid-tight) conditions, until it is time to dispense contents 45 usingthe present novel technology.

FIG. 17 depicts a dispensing method 1700 for dispensing contents 45 froma container (e.g., container 10, twist-type container 150, press-typecontainer 200, bulk container 220, and/or the like) of storing method1600 without compromising the integrity of contents 45. Dispensingmethod 1700 may typically include the steps of “Disengage container sealfrom container” 1702, “Place container on powered base to melt andagitate contents” 1704, and “Operate and/or activate dispenser torelease contents into external environment” 1706. Examples ofdisengaging seal, melting and agitating contents, and operating and/oractivating dispenser for steps 1702, 1704, and 1706, respectively, usingthe present novel technology are described elsewhere in this disclosure.Using dispensing method 1700, a customer may receive, unpack, assemble,melt, agitate, and dispense contents 45 from containers (e.g., container10, twist-type container 150, press-type container 200, bulk container220, and/or the like), while typically maintaining contents 45 intypically stable (i.e., fluid-tight) conditions, until it is time todispense contents 45 using the present novel technology.

FIG. 18 depicts a vacuum method 1800 for vacuuming contents 45 in aconche-free manner without compromising the integrity of contents 45 andincreasing quality (e.g., desired flavor profile, viscosity,oxygenation, unpalatable compound content, decreased water content, andthe like) of contents 45 (typically chocolate). Vacuum method 1800 maytypically include the steps of “Place molten contents in vacuum chamber”1802, “Decrease pressure in vacuum chamber to 1-20 Torr” 1804, and“Remove contents from vacuum chamber” 1806. During the placing step1802, molten contents may preferably be at a temperature of 90°-125°Fahrenheit, and may be more preferably at a temperature of 105°-120°Fahrenheit. During the decreasing step 1804, atmospheric pressure in thevacuum chamber may typically be decreased to 1-20 Torr, more preferably1-5 Torr, more preferably 2-4 Torr, and more preferably 2.5-3 Torr.

While it is known that room temperature (i.e., approximately 21°Celsius) water may boil at approximately 18 Torr and that otherundesirable compounds in chocolate typically have a vapor pressuregreater than water, and one would assume at these levels the water andundesirable compounds would be removed, the desired flavor profile andviscosity produced by the present method may not achieved until thepressure is decreased below 15 Torr, and more preferably below 5 Torr.If the vacuum pressure is less than 1 Torr, the majority of thedesirable flavors may be removed from the chocolate. In someimplementations, processing chocolate in such a manner may release boundcocoa butter and/or help develop flavor. Further, in someimplementation, contents 45 may be agitated to further promote flavordevelopment.

Vacuum method 1800 may also decrease the viscosity of chocolate byremoving micro air bubbles suspended in the chocolate. Air bubbles inchocolate may typically be encapsulated in a layer of cacao butter dueto the nonpolar characteristics of air and cacao butter. Removing microair bubbles may typically release the cacao butter, typically resultingin decrease in the overall viscosity. Micro air bubbles in chocolatetypically pop at 20-100 Torr, depending on their size and the particularrecipe.

Further, vacuum method 1800 may be added to by vibrating and/or mixingcontents 45 during the evacuating process, resulting in rapid migrationof air bubbles, gaseous water, and/or other acids. Unlike traditionalconching methods, the present vacuum method 1800 prevents furtheroxidation during the conching process, enabling a comparable chocolateflavor profile to be achieved in minutes instead of days (or longer).

A conche-free system utilizing vacuum method 1800 typically may includethe following components: a vacuum chamber (not shown), a vacuum pump(not shown), and/or a vacuum pressure indicator (not shown). Meltedcontents 45 may be placed directly into the vacuum chamber or may beplaced into a bowl or similar support prior and then placed in to thevacuum chamber. The vacuum may then be applied, and once the chamberreaches the desired pressure, the pressure may return to atmosphericpressure and the chocolate may be removed.

In some implementations of the present novel technology, storing method1600, dispensing method 1700, and/or vacuum method 1800 may be performedserially and/or cyclically. For example, unconched chocolate may beshipped to a supplier, who may then initially process contents 45 andstore contents 45 in a container (e.g., container 10, twist-typecontainer 150, press-type container 200, bulk container 220, and/or thelike) using storing method 1600. The container may then be sent to arefiner who performs dispensing method 1700 and then vacuum method 1800to refine contents 45 to desired profile(s). Contents may then be storedusing storing method 1600 and then shipped to a distributor and/orcustomers directly. Customers may then dispense contents 45 usingdispensing method 1700. In other implementations, all steps of methods1600, 1700, and 1800 may be performed by a single individual (e.g., acustomer, supplier, and/or the like). In still other implementations,some steps of methods 1600, 1700, and/or 1800 may be omitted (e.g.,storing step 1608 may be omitted and disengaging step 1702 may beimmediately performed), and the aggregate process may remain functional.

In some further implementations of the present novel technology, furtherpressure member(s) 315 (e.g., as might be used with or in place ofbladder, pump, pressure member, torsion member, rod, lid spring, and thelike) that may be used to apply typically constant force against acontainer of contents. In one implementation, a spring steel member maybe attached to a springs, which are in turn slidably attached to a trackwith loaded springs. This is in turn attached to a rigid and/orsemi-rigid wall. Thus, as the content container depletes, the springsmay press the track attachments upwards, pressing the spring steelagainst the wall and into the container, while maintaining a typicallyconsistent force profile against both, and allowing contents to continueto be expelled at a relatively constant rate from a dispenser.

One of the challenges may be to design a pressure member 315 that issufficiently easy for a user to load and unload the pouch of contents.For example, but not by limitation, ideally the user may load thecontents with one hand and set the pressure member 315 with the otherhand. Another challenge may be the space constraint of the exteriorcontainer 290. For example, the thickness of the base of the container(e.g., press-type container 190), not taking into account the valve maybe approximately three inches. Further, the valve maybe, for example,approximately 1.5 inches from front to back. If the pressure member 315is attached to a fixed plate, then the stroke may typically be at leastabout 4.5 inches and still have compression at the end of the stroke toensure that the contents are still flowing.

Another such implementation typically may include pull handle, supportplate, contact plate, extension springs, spring steel, and/or pivots.The contact plate typically may be a curved plate that would pressagainst the contents pouch (e.g., press-type container 190). In someimplementations, it typically may be heated. In this implementation, aperson typically may pull up on the pull handle. This typically mayextend two extension springs, straightening out the spring steel plate.When the spring steel plate is straightened, it may typically draw thecontact plate inward. There typically may be two pivot points that allowthe spring steel to straighten, although more or less may be used asdesired. In a loaded state, the above implementation may typically beready to apply force to the content container, while the springs are ator near full extension.

In some implementations, the clearance of the dispenser typically may betaken into account. Typically, a content container may completely seatinside and at the bottom of a dispenser unit, with the content containerpushed forward so that the container dispenser is protruding through theexterior housing. Container dispenser typically may not be ready tooperate until actuated by a user, a tap, and/or other mechanism. In someimplementations, the handle may be pulled upward with one hand, thecontainer being removed with the other hand. The opposite set of stepstypically may be used to remove the content container and to load thepressure member 315.

In further implementations, there may be room to store an additionalcontent container within the housing volume. In one such implementation,a dispenser unit may have a diameter of approximately nine inches andouter dimensions between the legs of approximately six inches. However,a dispenser unit may, of course, be sized and/or constructed as desired.

In additional implementations, when the spring steel bends andstraightens, the contact plate may tend to move vertically because onlythe top pivot slides. In some implementations, slots in the contactplate may be used to help keep the contact plate at a relativelyconstant height.

In yet another implementation, instead of simply storing an additionalcontent container, a dispenser unit may have two or more functionalexterior dispensers within the same dispenser unit, for example,disposed in a back-to-back orientation. In some implementations,dimensions may be modified to accommodate these orientations. Further,in some implementations, the two pressure members 315 may, slide inorder to get the two content containers to properly and/or easily fitand/or extend through the exterior container. In some otherimplementations, where two or more exterior dispensers may be desired,the dispenser unit may be mounted on a turn table such that when onecontent container is empty, the top of the dispenser unit may be rotated(by turning the turn table) to expose the other exterior dispenser(s).

Additionally, in another implantation of a pressure member, a user mayinsert his or her fingers through the loop and push down on a handle.This in turn may urge a pin, typically connected to the end of a rod,against the bottom of a spring steel loop.

As with above, clearance may be taken into account for containerdispenser(s). Containers of contents typically may be seated at thebottom of the dispenser unit, with the container of contents pushedforward such that the container dispenser passes through the exteriorcontainer and protrudes from the dispenser unit for use. Further,additional room within the exterior container that may be used to storean additional container of contents may also be provided. For example, adispenser may have a nine-inch diameter and outer dimensions of the legsof six inches. These dimensions may, of course, be modified as desired.Similar, this implementation may be used for with multiple dispenserunits including two or more exterior dispensers, pressure members,and/or containers of contents.

In some implementations, pressure member(s) may have a full stroke ofapproximately 4.5 inches and apply about 20 pounds of force at the endof the stroke. This may place the loop in a deflective state, which maybe undesirable in some use cases. In some other implementations, thesestrokes may be modified to apply more or less force throughout a stroke,such as by using energy in a spring, spring steel, bladder, and/or thelike. In some further implementations, the pressure member(s) typicallymay be removable, allowing for simplified cleaning of the exteriorcontainer and associated components.

In yet another implementation, a pressure member may typically includehandle, pivots, springs, and/or contact plate. Typically, there may besheet metal at the bottom of this implementation's pressure member thathas been folded. This extra material may have horizontal slots acrossits base, these slots purpose being to help prevent the front end of thecontact plate from lifting upwards. In this implementation, one may loadthe mechanism by pulling on handle.

When the springs may be repositioned onto the front half of themechanism in this implementation, the bottom end of the spring may pullup on the linkages, which may in turn drive the contact plate outward.The top of the spring may pull from the top of the contact platedownward and outward. In some implementations, if a wear resistantplastic (including but not limited to ultra-high-molecular-weightpolyethylene (UHMWPE, UHMW), polyoxymethyne (POM), or the like) isplaced at the base of the contact plate, the mechanism typically mayslide without the need of a slot.

In another implementation, the direction of the linkages may bereversed. In this implementation, instead of a user pulling up on ahandle to load the mechanism, the mechanism may be loaded by pushingdown on the handle. In some implementation, a locking mechanism for thehandle may also be included. Typically, when the handle is fully pusheddown, the user may turn the handle ninety degrees to lock the mechanism.In some implementations, the user may push down slightly and rotate thehandle ninety degrees to disengage and unlock the locking mechanism.

In one implementation of the pressure member, the beginning of adisplacement of about 1.5 inches and may result in a force on eachspring of about 25.3 pounds. These specifications may be modified asdesired to achieve alternative displacements and/or forces. Similarly,at approximately half-way through a pressure member's travel, the forceon each spring at this point, for example, may be about 16.8 pounds.Additionally, at the end of the travel, the force at this point may be,for example, approximately 18.9 pounds per spring. In someimplementations, the travel of the handle and the springs may, forexample, be close to vertical. The force needed to be exerted on thehandle maybe, for example, about fifty pounds (which may also be theload needed at the start of the compression).

Further, in another embodiment of medium dispenser unit 180, as depictedin FIGS. 19A-19F, typically may include heating element 115, heatingcontroller 120, external exterior housing 290, lever 295, exteriordispenser 300, stand members 310, pressure member 315, tapped container320, reserve container 325, heating element 330, power source 340, lid345, lid seal 350, separating wall 420, bottom wall 425, pump 430,pneumatic valve(s) 435, and/or pneumatic line(s) 440.

Medium dispenser unit 180 may typically be configured with exteriorhousing 290 resting and/or affixed to stand members 310 so as totypically reside several inches above a surface; lid 345 attached to thetop of housing 290 to create an fluid-tight seal using lid seal 350; andwith lever 295 and exterior dispenser 300 mounted to the outside ofexterior housing 290.

Tapped container 320 may be placed inside exterior housing 290 andpositioned such that tapped container 320 has a dispenser (e.g.,press-type dispenser 200) and/or an outlet (e.g., press-type dispenseroutlet 215) positioned with exterior dispenser 300. Lever 295 maytypically be configured to activate one or more dispenser mechanisms(e.g., dispenser button 205, twist closure 170, etc.) and dispensemelted contents 45 from tapped container 320 through exterior dispenser300. Pressure member 315 typically may be a pneumatic bladder (such asan air bladder), which is filled by pump 430 through pneumatic valve(s)435 and/or pneumatic lines(s) 440. As bladder 315 fills, thus increasingin side, it typically may exert lateral pressure on tapped container320, providing positive pressure to help urge tapped container 320'scontents 45 when lever 295 is actuated, allowing melted contents 45 oftapped container 320 to flow through exterior dispenser 300. Heatingelement 115 may be exposed and/or hidden within exterior housing 290 andtypically may be in electric communication with heating controller 115and/or power source 340 (e.g., a battery, generator, householdelectrical socket, etc.). Heating element 115 typically may include atemperature sensing member (e.g., thermocouple, thermometer, heat fluxsensor, thermistor, and/or the like) and/or a heating member (e.g.,resistive coil/wire using Joule heating, heat pump, heat exchangers,Peltier effect devices, and/or the like). In some implementations,heating element 115 may be one or more heating strips attached toexterior housing 290 and/or bottom wall 425, allowing thermal energy toradiate through unit 180, housing 290, container(s) (e.g., tappedcontainer 320, reserve container 325, etc.), and/or contents 45. A fluid(e.g., water, oil, air, etc.) may then be circulated around and/or byheating element 115 within the confines of exterior housing 290,providing thermal energy sufficient to melt the contents 45 of thetapped container 320 and/or a reserve container 325. In someimplementations, still and/or stagnant heated fluid (e.g., air), such asmight result from heating housing 290 using heating strips 115, mayprovide sufficient thermal energy to melt contents 45 and allow pressuremember 315 to urge contents 45 out of tapped container 320 and exteriordispenser 300.

In some implementations, reserve container 325 also may reside inexternal housing 290 and be maintained in a similarly liquid state astapped container 320. Once tapped container 320 expels most or all ofits contents 45, a user may open lid 345; depressurize pressure member315 by deactivating pump 430, actuating pneumatic valve 435, and/ordisconnecting pneumatic line(s) 440; and then remove the spent tappedcontainer 320. In some other implementations, pump 430 may reverseinflow and outflows to remove fluid from pressure member 315 viapneumatic hose(s) 440. The user may then move and insert reservecontainer 325 into the tapping position that tapped container 320 wasin; repressurizing pressure member 315 (e.g., by turning pump 430 backon, reversing pump 430 outflow/inflows, actuating pneumatic valve 435back to original position, reconnecting pneumatic line(s) 440, and/orthe like); and reattaching lid 345. A new reserve container 325 may beplaced into the now void area if a user wishes, and a lack of a newreserve container 325 may act as an inventory reminder to purchase newcontent containers for the dispensing system.

Pressure member 315 may be one or more pneumatic bladders,spring-loaded, and/or similar elements. A fluid typically may be pumpedinto a variably sized containment bladder 315, which may then exertforce upon a container (e.g., press-type container 190) of contents 45(e.g., the container may be tapped container 320, reserve container 325,twist-type container 150, press-type container 200, interior contentcontainer 230, and/or the like). As contents 45 may be dispensed from adispenser unit (e.g., small dispenser unit 145, medium dispenser unit180, large dispenser unit 185, bulk dispenser unit 245, and/or thelike), bladder 315 may then increase in volume to continue exertingpressure on the exterior of the container 190. A pneumatic pump 430typically may be used to pressurize bladder 315, such as acentrifugal-type, diaphragm-type, plunger-type, piston-type, gear-type,roller-type, submersible-type, rotary vane-type, peristaltic-type,impeller-type, metering-type, and/or any other type of pneumatic pump430, although a simple diaphragm-type pump 430 (e.g., an aquarium airpump 430) may be sufficient to pressurize bladder 315 and exert forcesufficient to expel contents 45. Such a diaphragm-type pump 430 maynatively (i.e., without metering, controllers, and/or the like)pressurize bladder 315, for example, to about one PSI, which may thentranslate to, for example, about fifty or sixty PSI over the bladder315's surface area. However, any pump 430 output and/or type may beselected to achieve desired pressure characteristics and output volume.

In some implementations, the bladder pressure member 315 may bepressurized manually (e.g., upon switching on or plugging in a pump 430,expelling gas into the bladder 315 either directly or indirectly, etc.)and/or automatically (e.g., a pneumatic pump 430 may turn on when outputfrom a dispenser (e.g., small dispenser unit 145, medium dispenser unit180, large dispenser unit 185, bulk dispenser unit 245, and/or the like)decreases, a pressure pad registers insufficient force, etc.), and/orthe like. Further, in some implementations, the bladder-type pressuremember 315 may be directly connected to, and/or integrated with, pump430. However, in other implementations, the bladder-type pressure member315 may be indirectly connected by pneumatic tubing 440, valves 435,and/or other controlling/metering elements. Further, in someimplementations, pump 430 (and/or alternative pneumatic source) maycontinue to provide sufficient pressurization when a leak in thepressure member 315 pneumatic system exists, with low pneumatic output.

In yet other implementations, bladder-type pressure member 315 with anautomatic and/or manual valve 435 may be used to meter pressure forpressurization and/or depressurization. For example, after opening adispenser unit 180 (e.g., by removing lid 345 from medium dispenser unit180, large dispenser unit 185, and/or the like) and/or beforedisconnecting a container (e.g., twist-type container 150, press-typecontainer 200, bulk container 220, and/or the like) of contents 45,valve 435 may be operated to release and/or maintain fluid within thepneumatic bladder 315. Thus, pneumatic bladder 315 may be relieved ofpressure to allow a user to remove a container from a dispenser 180and/or reengage a pneumatic source (e.g., pump 430) to pressurize thebladder 315. In some implementations, the pneumatic valve(s) 435 may beautomated to pressurize and/or depressurize upon certain conditions. Forexample, upon opening lid 345 or removing power source 340 from adispenser 180 and/or pneumatic pump 430, the bladder 315 mayautomatically depressurize (allowing maintenance on the dispenser) andthen repressurize when lid 345 is reattached and/or when the pump 430 isreconnected to power source 340. In other examples, a stretch sensorconnected to bladder 315 may cause bladder 315 to depressurize when thebladder 315 is beyond a certain size threshold; a pressure sensorlocated adjacent to a container 190, when sensing insufficient pressurebeing exerting on the container 190, may depressurize the bladder 315and/or lower the output of a controllable pneumatic pump 430; and/or apressure sensor may send a signal to increase the output of acontrollable pneumatic pump 430.

In some implementations, an identifier system may be used to furthercalibrate dispenser units (e.g., small dispenser unit 145, mediumdispenser unit 180, large dispenser unit 185, bulk dispenser unit 245,and/or the like) to a desired temperature and/or pressure for differentcontents 45. An identifier system typically may include one or moreidentifiers, one or more user interfaces, and/or one or moreinterrogation devices. For example, dispenser unit 180 may include atouchpad, touchscreen, and/or like user interface for entering anidentifier, such as a contents 45 code (e.g., binary, hexadecimal,decimal, alphabetical, alphanumerical, and/or the like). Upon entryand/or confirmation, unit 180 may retrieve temperature and/or pressureparameters and configure unit 180 accordingly. Some implementations mayutilize passive and/or active interrogation mechanism to retrieveidentifier(s). For example, a container (e.g., press-type container 190)may include one or more embedded identifiers (e.g., barcodes, QR codes,active and/or passive radio-frequency identification (RFID) tags, and/orthe like. Likewise, unit 180 may include one or more interrogationdevices, such as code scanners, tag readers, and/or the like. Uponinterrogation of identifier(s) by interrogation device(s), unit 180 mayreceive and configure parameters of unit 180 accordingly for specificcontents 45. In some further implementations, these identifiers may beused to enable monitoring of approved and/or unapproved counterfeitcontent 45 containers. For example, if unit cannot read an identifier,or the parsed identifier does not meet predetermined parameters, unit180 may not operate properly and/or at all.

Additionally, contents 45 of the present novel technology may becharacterized as composite materials with a fatty, or hydrophobic,matrix suspending partially and/or fully emulsified hydrophiliccomponents. In the case of chocolate, cacao butter may provide a matrix,which typically may be above 20% by weight, which suspends cacao beansolids and ground sugar crystals. Natural emulsifiers that may bereleased during the grinding process, such as cacao lecithin, help toprovide the amphipathic properties for stabilizing the hydrophilicparticles in the hydrophobic matrix and may also prevent clumping.Additional emulsifying agents, such as soy lecithin, may often be addedto chocolate to further reduce the composite surface tension resultingin a decreased viscosity.

Fatty matrix composites, especially composites containing saturatedand/or substantially saturated fatty acids may often be characterized assolids at room temperature with a relatively low thermal conductivityand narrow liquid window before decomposing at elevated temperatures.Chocolate, for example, typically may have a relatively narrow liquidwindow with melting points ranging from 80-96 degrees Fahrenheitdepending on crystal structure, and a thermal degradation taking placeat temperatures above 120 degrees Fahrenheit. Chocolates narrow liquidwindow and low thermal conductivity typically may require long, gentlemelting cycles to preserve flavor and texture.

Processing methods for contents 45 present novel technology typicallymay process molten chocolate under vacuum. Low or rough vacuum levelsare typically between 25 and 760 Torr (atmospheric pressure). Thispressure range typically may be characterized by a very short molecularmean free path, which typically may be approximately 66 nanometers to1.75 micrometers, and which typically may result in a high level ofmolecular interaction. Medium vacuums levels typically may be between0.001 to 25 Torr. This medium pressure range transitions through arelatively broad range of molecular mean free paths, which may typicallybe approximately 1.75 micrometers to 10 centimeters, and which typicallymay correlate to rapidly decreasing molecular interactions as thepressure decreases through this range. In some implementations, thistypically may be observed in a plasma discharge transitioning from anarc at 25 Torr that may then rapidly delocalize to a diffuse plasmaunder 1 Torr. At the lowest point of this medium range, gas moleculestypically may be more likely to hit the walls of a relatively smallvacuum chamber than interact with each other.

Processing method typically may manipulate the atmospheric pressure toconsistently remove trapped air bubbles and develop the flavor ofcontents 45 prior to sealing in a container (e.g., press-type container190). Contents 45 typically may be preferably maintained in a liquidstate during processing method 450 to enable efficient migration oftrapped gases. During the first stage of vacuum processing, trapped airbubbles expand in size enabling them to rise to the surface of thematerial. This typically may be observed by the rapid expansion ofcontents 45 volume in the vacuum chamber.

At approximately 75-25 Torr (depending on temperature, viscosity, anddegree of agitation), the surface tension of the expanding bubbles incontents 45 typically may be unable to contain the gases, resulting in arapid rupturing of the evolving bubbles and a substantial release of thetrapped air bubbles. This first stage may typically also becharacterized by decrease in contents 45's viscosity resulting from therelease of bound emulsifiers and fatty matrix components previouslyencasing the air bubbles.

During the second stage of processing method, at pressure typicallyunder 25 Torr, some of the molecules in the content begin to rapidlyevaporate resulting in a reproducible evolution of content 45's flavorprofile. Once the desired pressure is reached, contents 45 may bereturned to atmospheric pressure and packaged in a container (e.g.,press-type container 190).

Further, if the pressure is decreased below the desired pressure (i.e.,typically below 1 Torr), the third stage of processing method may bereached. Typically, during this stage, contents 45's flavor profiletypically may begin to degrade as desirable components typically may beremoved from contents 45, resulting in a bland and/or undesirableflavor. For chocolate, the third stage typically may occur at pressuresless than 1 Torr, significantly higher than typical vacuum levels usedfor freeze drying and/or vacuum-processing of food. In someimplementations, while this may create undesirable chocolate due toreleasing desirable elements through outgasing on contents 45,collection of these desirable elements for further processing,concentration, and/or distilling may result in alternative products(e.g., candles, aromatics, and/or the like) that may contain thesedesired elements.

In one example of processing method, a sample chocolate in its liquidstate typically may be heated to approximately 115 degrees Fahrenheit,removed from the heat source, placed in a vacuum chamber, and evacuatedat a rate of 1 cubic foot per minute of pumping capacity per cubic footof vacuum chamber until a pressure of approximately 5 Torr is reached.During evacuation, the vacuum chamber and chocolate typically may bevibrated, stirred, rotated and/or otherwise agitated using anyconvenient mechanism for agitation to help break the surface tension ofthe chocolate bubbles released during the first stage and to preventcontents 45 from overflowing in the vacuum chamber.

In a first exemplary embodiment, a content dispensing container (e.g.,twist-type container 150, press-type container 190, and/or the like)includes a deformable fluid-tight container shell defining an internalvolume and separating the internal volume from an external environment;a semi-solid content contained within the internal volume; a valve stemoperationally connected to and disposed at least partially through thedeformable container shell; and a valve disposed in the externalenvironment and operationally connected to the valve stem. Further, thesemi-solid content may be a hydrophobic matrix with at least partiallyemulsified hydrophilic components suspended therein; the container shellmay be substantially fluid-tight; the valve may have at least one openstate and a closed state; the valve may be actuated between the at leastone open state and the closed state; the valve may be self-cleaning; theinternal volume may be in fluidic communication with the externalenvironment during the at least one open state; the internal volumecontent cannot fluidically communicate with the external environmentduring the closed state; and the content may remain moisture-stablewhile the valve is in the closed state.

In some further implementations of the first exemplary embodiment, thecontent may contain less than 3% water; the content may be solid at roomtemperature; and/or the valve may be selected from the group comprising:a twist-type valve, a press-type valve, an anti-drain valve, a bulkdispenser, an exterior dispenser, and a ball valve. Additionally, thesemi-solid content may melt into a viscous fluid upon heating; thematrix may be cacao butter and the at least partially emulsifiedhydrophilic components may be cacao bean solids and ground sugarcrystals; the content may be solid at room temperature; and/or thesemi-solid content may be selected from the group consisting ofchocolate, cheese, cosmetic products, and combinations thereof.

In a second exemplary embodiment, a content dispensing apparatus may beprovided, typically including a housing defining a first volume; apressure member operationally connected to the inner wall, where thepressure member is actuatable to move into the first volume; an apertureformed through the housing for fluidic communication with the firstvolume; an actuator operationally connected to the pressure member; aheater connected in thermal communication with the first volume; and afirst deformable pouch positioned in the first volume. The firstdeformable pouch may further include a fluid-tight enclosure,dispensable content substantially filling the fluid-tight enclosure, afluidic conduit extending through the fluid-tight enclosure, and afluidic valve operationally connected to the fluidic conduit andpositioned without the fluid-tight enclosure. Additionally, the fluidicconduit typically may extend through the aperture; the fluidic valve maybe positioned without the first volume; energization of the actuator mayurge the pressure member against the first deformable pouch; and, whenthe actuator is energized, actuation of the valve may allow chocolate toflow from the first deformable pouch.

In some other implementations of the second exemplary embodiment, theapparatus may further include an inner wall positioned in the housingand bifurcating the first volume into separate second and third volumes.In other implementations, apparatus may also include a cover memberoperationally connected to the housing, where engagement of the covermember with the housing may substantially isolate the first volume froman outside environment; where engagement of the cover member creates asubstantially pressure-tight seal defining a pressure vessel; and wheredisengagement of the cover member from the housing allows deformablepouches to be moved into and out of the first volumes

Further, in still another implementation of the second exemplaryembodiment, the pressure member may be a pressure vessel and theactuator may be a pump in fluidic communication with the pressure vesseland/or the pressure member may be an inflatable bag and the actuator maybe a pump in fluidic communication with the inflatable bag

In a third exemplary embodiment, as depicted in FIGS. 20A-20C, a methodfor treating chocolate typically may include the steps of a) placing aquantity of chocolate in a pressure-controllable environment 2005, b)heating the quantity of chocolate to a temperature of about 115 degreesFahrenheit 2010, c) decreasing the pressure of the pressure-controllableenvironment to about 25 Torr 2015, d) holding the pressure of thepressure-controllable environment at about 25 Torr for a firstpredetermined period of time 2020, e) decreasing the pressure of thepressure-controllable environment to about 5 Torr 2025; and f) holdingthe pressure of the pressure-controllable environment at about 5 Torrfor a second predetermined period of time 2030. In some other aspects,the method may also include, after b) and before c), ceasing heating thequantity of chocolate 2035; after f) increasing the pressure of thepressure-controllable environment to about 760 Torr 2065; placing thequantity of chocolate into a pressure-tight container and evacuatingsubstantially all air from the pressure-tight container 2070; and/orheating the pressure-tight container to soften the chocolate to asubstantially liquid state, squeezing the pressure tight container, andextruding chocolate from the pressure-tight container 2075. Further, insome implementations, step c) may occur at a rate of about 150 Torr perminute 2040, step e) may occur at a rate of about 4 Torr per minute2045, step b) may occur at an average rate of about 2 degrees Fahrenheitper minute 2050, and/or the first predetermined period of time may be 10seconds and the second predetermined period of time may be 1 minute2055.

In another implementation of the third embodiment, the method mayinclude steps including placing a quantity of chocolate in apressure-controllable environment; heating the quantity of chocolate toa temperature of about 115 degrees Fahrenheit; decreasing the pressureof the pressure-controllable environment to about 5 Torr; and holdingthe pressure of the pressure-controllable environment at about 5 Torrfor a predetermined period of time. Additional steps may includedecreasing the pressure of the pressure-controllable environment toabout 5 Torr at an average rate of about 8 Torr per minute; heating thequantity of chocolate to a temperature of about 115 degrees Fahrenheitmay occur at a rate of about 2 degrees Fahrenheit per minute; and/orheating the quantity of chocolate to a temperature of about 115 degreesFahrenheit may occur at a rate of no more than 1 degree Fahrenheit perminute.

While the novel technology has been illustrated and described in detailin the drawings and foregoing description, the same is to be consideredas illustrative and not restrictive in character. It is understood thatthe embodiments have been shown and described in the foregoingspecification in satisfaction of the best mode and enablementrequirements. It is understood that one of ordinary skill in the artcould readily make a nigh-infinite number of insubstantial changes andmodifications to the above-described embodiments and that it would beimpractical to attempt to describe all such embodiment variations in thepresent specification. Accordingly, it is understood that all changesand modifications that come within the spirit of the novel technologyare desired to be protected.

What is claimed is:
 1. A method for treating chocolate, comprising: a)placing a quantity of chocolate in a pressure-controllable environment;b) heating the quantity of chocolate to a temperature of about 115degrees Fahrenheit; c) decreasing the pressure of thepressure-controllable environment to about 25 Torr; d) holding thepressure of the pressure-controllable environment at about 25 Torr for afirst predetermined period of time; e) decreasing the pressure of thepressure-controllable environment to about 5 Torr; and f) holding thepressure of the pressure-controllable environment at about 5 Torr for asecond predetermined period of time.
 2. The method of claim 1, andfurther comprising: g) after b) and before c), ceasing heating thequantity of chocolate.
 3. The method of claim 1, wherein step c) occursat an average rate of about 150 Torr per minute.
 4. The method of claim1, wherein step e) occurs at an average rate of about 4 Torr per minute.5. The method of claim 1, wherein step b) occurs at a rate of about 2degrees Fahrenheit per minute.
 6. The method of claim 1, wherein thefirst predetermined period of time is about 10 seconds and wherein thesecond predetermined period of time is about 1 minute.
 7. The method ofclaim 1, and further comprising: h) after f) increasing the pressure ofthe pressure-controllable environment to about 760 Torr.
 8. The methodof claim 1, and further comprising: i) placing the quantity of chocolateinto a pressure-tight container; and j) evacuating substantially all airfrom the pressure-tight container.
 9. The method of claim 8 and furthercomprising: k) heating the pressure-tight container to soften thechocolate to a substantially liquid state; l) squeezing the pressuretight container; and m) extruding chocolate from the pressure-tightcontainer.
 10. A method for treating chocolate, comprising: n) placing aquantity of chocolate in a pressure-controllable environment; o) heatingthe quantity of chocolate to a temperature of about 115 degreesFahrenheit; p) decreasing the pressure of the pressure-controllableenvironment to about 5 Torr; and q) holding the pressure of thepressure-controllable environment at about 5 Torr for a predeterminedperiod of time.
 11. The method of claim 10 wherein step p) occurs at anaverage rate of about 8 Torr per minute.
 12. The method of claim 10,wherein step o) occurs at a rate of about 2 degrees Fahrenheit perminute.
 13. The method of claim 10, wherein step o) occurs at a rate ofno more than 1 degree Fahrenheit per minute.
 14. A method for preparingchocolate, comprising: r) placing a quantity of chocolate defining achocolate surface in a vacuum chamber; s) heating the quantity ofchocolate to a temperature sufficient to substantially liquefy thequantity of chocolate; t) decreasing the pressure of the vacuum chamberto a first pressure, wherein the chocolate surface is subjected to avacuum and wherein substantially all trapped gases are outgassed fromthe quantity of chocolate; u) holding the pressure of the vacuum chamberat the first pressure for a first predetermined period of time; v)decreasing the pressure of the vacuum chamber to a second pressure,wherein the chocolate surface is subjected to a vacuum and where atleast some volatile flavor elements outgas from the quantity ofchocolate; and w) holding the pressure of the vacuum chamber for asecond predetermined period of time; wherein the chocolate consistsessentially of cacao, cacao butter, and sugar; wherein during steps t),u), v), and w), the temperature of the chocolate is maintainedsufficiently high to maintain the chocolate as a liquid.
 15. The methodof claim 14, wherein step v) selects for a flavor profile for thequantity of chocolate.
 16. The method of claim 14, wherein the firstpredetermined period of time is about ten seconds and wherein the secondpredetermined period of time is about one minute.
 17. The method ofclaim 14, wherein: step t) occurs at an average rate of about 150 Torrper minute; and step v) occurs at an average rate of about 4 Torr perminute.
 18. The method of claim 14, wherein step s) occurs at a rate ofabout two degrees Fahrenheit per minute.
 19. The method of claim 14,wherein step s) occurs at a rate of no more than one degree Fahrenheitper minute.